Questions? Feedback? powered by Olark live chat software BEEF CUTS Understanding methods for cooking New Zealand beef is crucial to ensure you get the most out of your meat. This section takes you through the different cuts and highlights which cooking met

Questions? Feedback? powered by Olark live chat software BARBECUE/GRILL Cooking on the barbecue is a summer kiwi tradition. Follow these steps for a brilliant result, every time. HOW TO BARBECUE STEP ONE: Trim any excess fat from meat and brush with oil a

Questions? Feedback? powered by Olark live chat software T BONE STEAK BBQ T BONE STEAK IS THE PERFECT STEAK FOR GRILLING ON THE BBQ. THEY ARE TENDER, RICH AND FLAVOURSOME AND GIVE YOU THE BEST OF TWO DELICIOUS STEAKS WITH A SMALL EYE OF FILLET ON ONE SIDE

Questions? Feedback? powered by Olark live chat software PAN FRY This fast and easy cooking technique is the building block for many great beef and lamb recipes. HOW TO PAN FRY STEP ONE: Trim any excess fat from meat and brush with oil and season, or marin

Questions? Feedback? powered by Olark live chat software STIR FRY Follow these simple steps for a perfect beef or lamb stir fry every time. HOW TO STIR FRY STEP ONE: Cut meat across the grain (click here to see how) into strips of even thickness. Coat the

Questions? Feedback? powered by Olark live chat software EYE FILLET BARBECUE ROAST ARGUABLY THE KING OF BEEF CUTS, THE WHOLE EYE FILLET IS TENDER AND FLAVOURSOME AND SURE TO IMPRESS AT ANY SPECIAL OCCASION. THE CUT Eye fillet is an oblong shaped cut that s

Questions? Feedback? powered by Olark live chat software SCOTCH FILLETSTEAK PAN FRY BARBECUE STIR FRY A FLAVOURSOME CUT WHICH IS SOLD WHOLE OR AS STEAKS AND IS PRIZED FOR ITS MARBLING. THIS CUT IS VERY VERSATILE AND CAN BE USED FOR ROASTS, STIR-FRIES OR S